This is a recipe that I created in honor of my favorite soup from the grocery store I used to work at. It was really rich, so this is a better version for you.
1 tsp olive oil
1 small onion
2 carrots, cut in coins
2 celery ribs, chopped
1 head of cauliflower, cut into florets
2 cups broccoli florets
1/2 cup frozen corn
4 cups chicken broth
1/4 cool water mixed with 2 tbsp flour mixed together
1 bay leaf
1 cup shredded cheddar
1/4 sour cream
2 tsp italian seasoning
1 tsp lemon juice
salt and pepper
In a large stockpot, heat oil. Add onions, carrots and celery, cook until tender. Add cauliflower and broccoli, cook for 3 minutes. Add seasoning, salt and pepper, bay leaf and chicken stock. Simmer for 10-15 minutes until all the veggies are tender. Add corn and water mixed with flour. Bring to a boil until it is thickened. When thickened, remove from heat and stir in cheese and sour cream, adjust salt and pepper if needed.
